Healthy Recipes Soup Vegetable Soup Healthy Cabbage Soup Recipes French Onion Cabbage Soup Is a Fun Twist on the Classic 5.0 (2) 2 Reviews This French onion cabbage soup is a creative twist on the classic, bringing a new level of comfort to this warming soup. This version swaps out some of the onion for caramelized cabbage. The savory broth, infused with sweet onions and topped with cheesy croutons, remains just as satisfying, but with a veggie-packed twist. By Melissa Gray Melissa Gray A graduate of the Culinary Institute of America, Melissa Gray trained in traditional French-style cooking, restaurant and front-of-house management. Since transitioning to recipe development and food styling in 2015, Melissa has developed over 1,500 original recipes and styled in over 300 photo shoots. EatingWell's Editorial Guidelines Published on October 29, 2024 Tested by Giovanna Vazquez Tested by Giovanna Vazquez Giovanna Vazquez is a part of Dotdash Meredith's fellowship program, working as a recipe tester and developer at the Birmingham food studio. Since she was a child, Giovanna has had a strong passion for baking, and her newfound interest in health led her to schooling under the culinary nutrition degree. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay Active Time: 55 mins Total Time: 1 hr 15 mins Servings: 6 Nutrition Profile: No Added Sugar Gut Healthy Mediterranean Diet Sesame-Free Weight Loss Nut-Free High-Fiber Vegetarian Egg-Free Jump to recipe French Onion Cabbage Soup takes a classic to a whole new level. Antioxidant-rich cabbage and onions become melt-in-your-mouth caramelized, providing a sweetness that is balanced out by the acidity of the vinegar and thyme’s herbal notes. Toasty whole-wheat baguette croutons and ooey-gooey Gruyère cheese provide the perfect topping for this rich, brothy soup. Keep reading for our expert tips, including why you should cook the cabbage and onion in two batches. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! Cooking the cabbage and onion in two batches is important because cabbage contains a lot of water. If you try to cook it all at once, it will steam and take a long time to brown.Be cautious when toasting the croutons, as they can quickly go from golden to burnt in just a few seconds.When thinly slicing the cabbage, it can be helpful to cut it into quarters and separate the layers to make the pieces lay flatter.The reduced-sodium soy sauce gives this soup an umami flavor. If you are not following a vegetarian diet, you can use unsalted beef stock and Worcestershire sauce instead of soy sauce. Nutrition Notes Cabbage is a cruciferous vegetable that has been linked to numerous health benefits. These include a stronger immune system, better gut and eye health, reduced inflammation and lower cancer risk. These benefits are due to the nutrients in cabbage, including antioxidants, fiber and vitamins C and K. Onions provide similar potential health benefits as cabbage, like reduced cancer risk and a healthier gut and eyes. Onions may also have antibacterial properties, helping to fend off harmful bacteria. And regularly eating onions may support your heart health, too. Whole-wheat baguettes are made from whole-wheat flour, which contains the wheat kernels’ nutrients. Whole-wheat bread provides complex carbohydrates for energy, fiber to help fill you up and keep things moving through your gut, and vitamins and minerals, including B vitamins, which help your body use food for energy. Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay Cook Mode (Keep screen awake) Ingredients 6 tablespoons vegetable oil, divided 1 small head green cabbage, cored and thinly sliced (about 16 cups), divided 1 large sweet onion, thinly sliced (about 3 cups), divided 3 tablespoons cider vinegar, divided 7½ cups unsalted vegetable broth 1 teaspoon reduced-sodium soy sauce 1 teaspoon chopped fresh thyme, plus more for garnish 1 teaspoon ground pepper, plus more for garnish ¼ teaspoon salt 5 cups cubed whole-wheat baguette (½-inch) ¾ cup shredded Gruyère cheese Directions Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Add half of the cabbage (about 8 cups) and onion (about 1½ cups); cook, stirring occasionally, until the vegetables are light golden brown, about 15 minutes. Add 1½ tablespoons vinegar; cook, scraping browned bits from the bottom of the pan using a wooden spoon, for 1 minute. Transfer the mixture to a medium heatproof bowl; set aside, uncovered. (Do not wipe the pot clean). Repeat the process with 2 tablespoons oil and the remaining cabbage (about 8 cups), onion (about 1½ cups) and 1½ tablespoons vinegar. Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay Return all of the vegetables to the pot. Add 7½ cups broth, 1 teaspoon each soy sauce, thyme and pepper and ¼ teaspoon salt; bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to medium; cook, stirring occasionally, until the cabbage and onion are tender and the flavors are blended, about 15 minutes. Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay About 5 minutes before serving, preheat oven to broil with rack in middle position. Line a large rimmed baking sheet with foil. Add 5 cups bread and the remaining 2 tablespoons oil; toss until the bread is coated in oil; spread in an even layer. Broil, stirring once, until toasted, about 2 minutes. Push the bread cubes together and sprinkle with ¾ cup cheese; broil until the croutons are crisp and the cheese is melted, about 1 minute. Ladle the soup into 6 bowls; top with croutons. Garnish with additional thyme and pepper, if desired. Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay Nutrition Information Serving Size: about 1½ cups soup & ¾ cup croutonsCalories 390, Fat 19g, Saturated Fat 5g, Cholesterol 15mg, Carbohydrates 47g, Total Sugars 12g, Added Sugars 0g, Protein 14g, Fiber 8g, Sodium 787mg, Potassium 540mg Frequently Asked Questions Can I substitute the green cabbage for a different variety? Of course. You can easily substitute in red cabbage, as it has the same shape and flavor, or you can opt for milder-tasting Savoy cabbage, which would work in this recipe as well. How should I store and reheat French Onion Cabbage Soup? The soup will stay fresh for 3 to 4 days if you keep it in an airtight container in the refrigerator. When reheating, you can use covered microwave-safe containers and heat for 2 to 3 minutes, pausing to stir and test the temperature. Alternatively, you can reheat the soup on the stovetop over low heat, stirring frequently. Another option is to bake it, covered, for about 10 to 20 minutes—you can bake it in one oven-safe dish or individual ramekins or crocks. What should I serve with French Onion Cabbage Soup? You can keep the meal simple and serve it alongside Herb & Arugula Salad with Balsamic Vinaigrette or Massaged Kale Salad and some warm dinner rolls. EatingWell.com, October 2024 Rate It Print Additional reporting by Carrie Myers, M.S. Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a freelance writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications, such as Cook’s Illustrated and Cook’s Country magazines, and has edited cookbooks for Dovetail Press and The Taste Curators. EatingWell's Editorial Guidelines